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Friday, October 7, 2016

Pumpkin Anti-Roll aka Pumpkin Layered Cake

Among pumpkin fans I am not sure there is a single person that doesn't love a Pumpkin Roll. Cream cheese between pumpkin cake goodness is bound to be delicious. However, if you have ever made a Roll dessert, than you know that it isn't the easiest thing to make. Your roll can crack and split on you, and then you end up with a mess of sorts.This Pumpkin Anti-Roll is for all those that don't like rolling desserts, are tired of their rolls cracking or looking like a hot mess, or just want a different looking but still delicious Pumpkin Roll. Yummy! This recipe goes back 12 years when I was a 5th grade teacher in North Carolina. A friend from church, who was almost like another grandma, gave me this Pumpkin Roll recipe, and it is honestly the best Pumpkin Roll I've ever had. So amazing!Pumpkin Anti-Roll/RollRecipe: Alohamora slightly adapted from Sister HansenActive Time: 20 minutesInactive Time: 10-15 minutes + cooling timeServings: 10-12Ingredients: For the Roll3 eggs, large1 c. sugar2/3 c. pumpkin puree1 Tbsp lemon juice3/4 c. flour 1/2 tsp salt1 tsp baking powder2 tsp cinnamon1 tsp ginger1/2 tsp nutmeg1 c. walnuts, chopped (optional)For the Filling:1 c. powdered sugar1 (8oz) pkg cream cheese, softened4 Tbsp butter, softened3/4 tsp vanillaor vanilla ice creamDirections:

Preheat oven to 325 degrees. Spray 3 of the layered pans (10x4x.75) with a baking spray or grease and flour them.

In a large bowl, or stand mixer, beat the eggs on high for a minute.

Gradually add the sugar.

Add the pumpkin and lemon juice and stir until just combined.

Add the dry ingredients, in the order listed, on top of the wet ingredients and mix until combined.

Pour and evenly distribute the batter into the 3 prepared pans. Top the pans with the walnuts if you so desire.

Bake the anti-roll cakes at 325 for 10-15 minutes or until a toothpick comes out clean.

Cool the cakes on a rack for 10 minutes and then flip the pans over and remove the cake layers from the pans. Allow the cakes to cool completely before assembling the cake.

Make the filling anytime you want, but wait to add the filling between the cake layers until the cakes are completely cool.

To make the filling, mix on medium the four ingredients until smooth.

Use a spatula to place the filling between the three cake layers. Top the pumpkin anti-roll with nuts and powdered sugar.